Rigatoni Portofino
Richard Buckley
ingredients
- 1 cup pine nuts
- 1 cup finely grated Parmesan cheese, plus more for serving
- 10 fresh parsley leaves
- Coarse salt
- 1 1/4 cups olive oil
- 2 cups packed fresh basil leaves
- Two 28-ounce cans whole peeled tomatoes, chopped
- 8 ounces onions, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- Pinch of sugar
- 1 pound rigatoni
directions
- 1
Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
- 2
Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
- 3
Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta; set aside.
- 4
Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.
Source: Valentino
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